Many of us love white cabbage. It can be fermented, pickled, stewed, fried, used as a filling for pies and pies. Another recipe for you, cook and eat for health.
- 1 fork of cabbage weighing about 1.5 kg;
- 80 grams of vegetable oil;
- 1 medium onion;
- 0.5 cups flour;
- salt to taste;
- 5-6 grains of crushed black pepper;
- 1 bay leaf;
- 300 g of milk;
- 150 g grated cheese;
- 100 g of ground crackers.
Remove the top leaves from the fork and chop the cabbage into strips, boil water on the stove, pour the cabbage into boiling water, leave for 2-3 minutes and drain the water through a colander. Pour the softened cabbage into a bowl. Peel the onion, chop finely, fry in hot oil until golden brown, add flour, pepper, salt. Mix everything and put in cabbage.
Heat the milk over low heat, and gradually pour in the milk while stirring the cabbage. Bring the resulting mass to a boil. Add bay leaf and simmer over low heat for 20-25 minutes. Then rub the cheese on a fine grater, and then pour the grated cheese into the cabbage (leave some of the cheese to sprinkle on top), remove the bay leaf, stir well.
Now put it all in a deep, not very large baking sheet greased with oil (any). Mix the remnants of grated cheese with ground breadcrumbs and sprinkle on top with an even layer, sprinkle with oil and bake in a preheated oven to 180 degrees. Bake until completely cooked, the crust should be golden brown. Our baked cabbage with cheese is ready.
